When I think of something crunchy, I think of American style tacos with the crunchy shell. The closest thing we have to those kind of tacos areTacos Doradosand Flautas (aka Taquitos), which are these delicious tacos, filled with just about everything you can imagine, that have been deep-fried until golden and extra crispy. I love them! My favorite Tacos Dorados are the the kind that are filled with roasted poblano pepper strips and requeson (what I like to call Mexican ricotta cheese).

Usually I have no problem eating crispy fried tacos, but this week we've been eating out way too much, thanks to the fair being in town. I was really craving my favorite tacos, but I wanted something a little lighter and homemade. So instead of frying them up in oil, I baked them. I also switched from corn tortillas for flour. The results were delicious and I was still able to enjoy a crisp, crunchy taco.

Crispy Flautas de Rajas con Requeson w/ Avocado Salsa Verde

Ingredients:

6 poblano peppers

2 cups requeson or ricotta cheese

12 to 16 flour tortillas

Mexican crema or sour cream (optional)

For the salsa:

1 1b. tomatillos

2 serrano chilies

2 avocados

Directions:Roast the poblano peppers on a griddle or comal over high heat, turning occasionally, until the flesh is completely charred. Transfer roasted poblano peppers to a plastic or paper bag and let sit for 15 minutes. (This allows the peppers to sweat, making it much easier to peel.) Remove the charred skin, stems, and seeds from the peppers. Slice the poblano peppers into thin strips.While the poblano peppers are sweating it out on the counter, start on the Avocado Salsa Verde. Bring the tomatillos and serrano chilies to a boil in a medium saucepan with 2 cups of water until the the tomatillos are completely cooked; let cool slightly. Puree the tomatillos and the chilies in a blender with 1 cup of the water they were cooked in. Add the avocadoes and continue to puree for about 30 seconds just until the salsa is smooth and creamy. Pour salsa into a serving bowl and season with salt. To make the flautas, preheat the oven to 350F. Heat the flour tortillas on a comal or griddle over medium-low heat just until soft and pliable. Spoon a couple tablespoons of requeson down the center of each tortilla. Top with a handful of roasted poblano pepper strips. Roll up the tortillas tightly like a burrito. Place the flautas seam-side down on a lightly greased baking sheet. Bake for about 15 minutes until the flautas are golden and crisp.

Serve with Avocado Salsa Verde and/or Mexican crema. Enjoy!

For more crunchy goodness, take a look at what my #SundaySupper friends have cooked up for you this week.